Parmesan Shortbread Cookies – a Delicious Addition to Any Meal

Shortbread biscuits are of Scottish origin, but due to their popularity, they are now made in the entire UK. Traditionally they are made with sugar, butter and flour and baked in the oven for a short time at a low temperature until just golden.

parmesan shortbread cookies

Parmesan shortbread recipe

Why don’t we see these Parmesan shortbread cookies served more often? It doesn’t take long to make this easy recipe and it’s delicious with dips or served as a crunchy extra addition with your main course. 

Variations of shortbread cookies

Today we are serving a savoury variety with parmesan and piment d’espelette. Espelette chili pepper is a spice from the south west of France which can be substituted with paprika, pimento powder or cayenne chili pepper.

You can also make it more fashionable by adding freshly mixed herbs such as thyme, rosemary and sage to the dough, or you can decorate with edible flowers.

You can use a dough mixer for this recipe but if you don’t have one, you can also make shortbread by hand. 

Why use cold butter for shortbread cookies

The most important point here is to use cold butter. It will prevent the dough from warming up too quickly during preparation and if you keep the dough chilled before baking it will create pockets of air, yielding a flaky end-product. If the butter becomes too soft, place the dough in the fridge for 5 – 10 minutes before further kneading.

To avoid them becoming soggy, consume these within 2-3 days. This shouldn’t be too difficult.

parmesan shortbread cookies

Parmesan Shortbread Cookies

Shortbread biscuits are of Scottish origin, but due to their popularity, they are now made in the entire UK.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Bakery, Side dishes, snacks
Cuisine International
Servings 12 pieces
Calories 159 kcal

EQUIPMENT (click pictures for details)



  • Combine the Parmesan, flour, and a pinch of salt in the dough mixer. Add the butter parcels gradually.
    ingredients for parmesan short bread
  • Making the dough by hand is easy when only a small amount.
    mix butter with flour
  • Mix the egg yolk with the water and lime juice and pour into the mixing bowl. Continue mixing until all is well combined.
    add egg to a dough mix
  • Refrigerate the dough for an hour wrapped in cling film.
    wrap dough in cling film
  • Roll out the Parmesan dough to about 5 mm.
    rolling dough
  • Cut round or square shaped crackers and arrange them on a baking tray. Sprinkle some Piment d’Espelette and Fleur de sel over the unbaked shortbread.
    If you have time, refrigerate the unbaked shortbread for another 20 minutes before baking.
  • Preheat the oven to 175°C and bake the cookies for 10-12 minutes until they get a light-pale colour around the edge.
    Allow to cool down on a wire rack.
    parmesan shortbread cookies


  • Parmesan can be salty depending on the age of the cheese, taste first and decide then to add extra salt to the dough or not.
  • Baking time depends on the thickness of the crackers.
  • The lime juice is optional but the idea is to bring a little zing to the taste and to reduce the butter flavour.

Nutrition for 1 portion

Calories: 159kcalCarbohydrates: 12gProtein: 4gFat: 11gCholesterol: 30mgSodium: 210mgFiber: 0.4gSugar: 0.1gVitamin A: 323IUVitamin C: 0.1mgCalcium: 78mgIron: 1mg
Keyword cookies, parmesan, shortbread
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